Chicken and Dumplings
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 260
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 15
- Cholesterol
- 44
- Sodium
- 432
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
Chicken:
1 small chicken (about 1 1/2 pounds), cut into 8 pieces, skin removed
1 1/2 cups water
1 teaspoon salt
1/2 celery stalk, diced
1 cup all-purpose flour
1/4 cup chopped onion
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon vegetable shortening
1/2 cup skim milk
Directions
- Chicken:
- Place chicken in a stockpot or large saucepan. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls.
- Dumplings:
- Combine flour, baking powder, and salt in a bowl. Cut in the shortening. Add milk to make a stiff dough and knead until incorporated. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares, or diamonds. Add to chicken and stock as directed above.